LIBBY LIVING COLORFULLY

Baking

The Only Cookie Cut-Out Recipe You'll Ever Need

FoodLibby RasmussenComment

This past year, on my 26 Before 26 List  I noted that I wanted to create a little recipe book, using the recipes from friends and family.  It's been a great way for me to connect with those who have contributed as well as keeping track of new and old favorites of mine.  Most notably, is the recipe my wonderful Mother submitted, my Grandma's Christmas Cookie Cut-Outs recipe.  I've used this recipe countless times for traditional cut-outs to Drake and Frank Ocean lyrics.  This time, I was feeling a little homesick and made Wisconsin cookies using my favorite cookie cutter

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Ingredients

1 cup sugar
1 cup softened butter
3 eggs
4 cups sifted flour
3 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Instructions

  1. Using an electric mixer combine sugar and butter until well blended.
  2. Add eggs one egg at a time. Add vanilla.
  3. In a separate bowl combine flour, baking powder and salt. Gradually add dry ingredients to the wet ingredients.
  4. Refrigerate dough for a minimum of 4 hours.
  5. Roll out dough and cut out shapes with cookie cutters.
  6. Bake at 400 degrees for 5 - 10 minutes. Cool before frosting and decorating.

Lastly, for the royal icing, I followed this helpful video from The Joy of Baking and separated the frosting into individual bowls for the different colors.  

You can shop some of the supplies here!
Happy Baking!

Easy Jalapeno Cheddar Corn Muffins

FoodLibby RasmussenComment

Can you tell I'm excited for summer? Seriously though, all I seem to be making lately are bites and meals perfect for a summer BBQ and these jalapeno cheddar corn muffins are no exception.  Forget your old, dried up cornbread recipe and try this one I've adapted from both Whole Foods and Damn Delicious

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INGREDIENTS 

2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix
1/2 cup unsalted butter, melted
2 large eggs
1 tablespoon honey
2 jalapenos, seeded and diced
1/4 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 375 degrees and coat a muffin tin with nonstick spray; set aside.
  2. In a large bowl, combine corn and cake mix.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine.
  4. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  5. Remove from oven and cool on a wire rack.

There you have it. The secret to keeping your corn muffins soft and sweet is the yellow cake mix.  I've tried this recipe a few times sans cake mix and it really isn't the same.  Also, if you want to add some meat to these bad boys, my good friend made these fun corn dog muffins a while back and they were a huge hit. 

Photography by Libby Rasmussen and Damn Delicious

Tie-Dye Piñata Cake

FoodLibby RasmussenComment
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Those who know me well know I love nothing more than making my friends' birthday cakes. I've always felt like it was the best way to show someone how much I care about them.  These cakes have included a four-layer pink ombre cake with sugar letters, a cake lined with fresh roses, and even a hysterical confetti slang cake.  I do my best to have the cake fit the personality of its recipient and this fun and whimsical piñata cake was no exception. 

Side note: How cute is this striped Las Bayadas beach towel? I got mine for summer from Waiting On Martha's Shop.  

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While you can't tell from the photos, the inside of the cake was just as fun as the outside. For the cake batter, I made a marbled rainbow tie-dye with the colors of the cupcakes using this recipe.  Definitely doing this again, it was so much fun.  This piñata cake would be perfect for a summer bbq or a Cinco de Mayo party.  And for those wondering, the piñatas are filled with one of the following: a vintage toy, a riddle, sweets, a gem, a fortune, a temporary tattoo or a quote. They're also refillable!